La Chaîne des Rôtisseurs has two types of members:
individuals and professionals. The warm interaction
between our professional and non-professional members
distinguishes la Chaîne from other organizations. In
addition, most successful Bailliages have almost an
equal number of professional and non-professional members.
Lovers of Fine Dining
Social dining events:
Membership in la Chaîne des Rôtisseurs is an opportunity
to meet people who share a common interest in fine dining
and good fellowship. All bailliages hold fine dining
events, often black tie, in the best local restaurants
and hotels. Menus and dishes are created exclusively
for these dinners by chefs—many of whom are also members
of the confrèrie. Each bailliage holds one grand gala
dinner) annually to celebrate the induction of new
members. Members receive a distinctive ribbon that is
worn at Chaîne events.
The activities of la Chaîne are not limited to grand
dining. The "diner amical"—less formal meals, picnics
and barbeques—also plays an important role in each chapter’s
schedule. The programmes vary, depending upon local
resources and interests, but events across the country
have included celebrations of New Year’s (traditional
and Chinese), Valentine’s Day, Mardi Gras, April Fool’s
Day, Canada Day and other theme parties.
La Chaîne des Rôtisseurs also offers a growing number
of regional and national events that are open to all
members. Members in good standing may also attend the
Grand Chapître held once a year in each national bailliage
around the world. The twinning of bailliages from different
regions of the world expand the opportunities for fine
dining and fellowship.
Tastings, demonstrations and educational seminars are
offered by many bailliages. These events may take place
in local hotels, restaurants, culinary schools and private
homes and clubs.
Membership includes a subscription to Chaîne des Rôtisseurs,
a magazine published at our international head office
La Chaîne deeply appreciates the guidance and sophistication
that our professional members bring to our organization.
The titles bestowed on professional members depend upon
their functions, and whether they have direct responsibility
for a kitchen.
La Chaîne des Rôtisseurs began as a society of meat
roasters and grillers, and it is the continued interest
and support of our professional members—restaurateurs,
hoteliers, caterers, industry suppliers and vintners—which
allows the society to maintain its sophisticated standards.
For our professionals, membership is an opportunity
to demonstrate their exceptional skills and creativity
to a discerning, appreciative audience. The restaurants
and hotels which host Chaîne dinners take pride in planning
and delivering superb social and culinary events.
The inclusion of a professional member in our international
dining guide leads to patronage from sophisticated diners;
many Chaîne members make an effort to patronize affiliated
members when travelling. The guide is circulated to
all U.S. and Canadian members, and to the officers of
the major bailliages abroad. As our members are known
for their sophistication in dining, they are frequently
called upon to recommend restaurants and hotels to their
non-member friends and associates, and are most comfortable
in suggesting a fellow member’s establishment.
Hotels and restaurants where Chaîne members are located
display a full-colour enamel plaque announcing their
membership. The plaque, along with the society's logo
on menus and brochures proclaims excellence in dining.
The plaque and logo are the property of the society,
and are awarded to professionals as individuals. This
means that these symbols may be displayed only as long
as the member is in good standing and is normally present
at a property.
Young Chefs competition:
La Chaîne sponsors an international competition for
promising young cooks. During the competition, chefs
are required to prepare an appetizer, main course and
dessert using a prescribed table of ingredients, and
must complete their task within a specified time limit.
The winner of each regional competition is sent to compete
at national and international levels. At each level,
special publicized events are scheduled to recognize
the participants and honour the winners for their initiative